Quiche Lorraine Ingredients
Preheat oven to 400. Using a food processor, pulse butter with all dry ingredients until the butter is pea sized. (About 20 times.) Add ice water through feed tube while pulsing, 2 T at a time until you have the right consistency. You do not want this to be crumbly, or sticky, so be sure to check after you have added 6 T. If you visualize what it would be like to roll the dough out, that sometimes helps in achieving the right consistency. Wrap in plastic wrap and let it chill for 30 minutes to an hour.
Roll out your crust and place in pie dish. If you have pie weights, you can use those, or do tiny pricks with a fork. Blind bake your crust for 12-15 minutes.
While it is baking, heat up your olive oil, and saute your onion for 7-10 minutes. In a medium sized bowl, whisk together your eggs & dairy. Season with salt and pepper, and mix in your gruyere.
Pull your crust from the oven and lower the oven temp to 375. Sprinkle the bacon & onions evenly over the crust. Pour the egg mixture over top of that & sprinkle with parmesan. Bake for about 35 minutes. Let cool for about 10 minutes before cutting & serving. Enjoy!!